Young Corn And Mushroom In Coconut Milk

young corn mushroom curry

Method:

Heat oil, fry ground ingredients till fragrant. Add corn and mushroom, stir for a minute, then add coconut milk and salt and bring to the boil. Add chilli padi, leave to boil for a little longer then add shrimps and continue to boil, stirring all the time, for another 10 minutes.

Ingredients:

  • 1 can (225 g) young corn – use whole
  • 1 small can (198 g) button mushroom
  • 300 g (1/2 kt) shrimps – peel
Grind to a fine paste:
  • 6 shallots
  • 3 candlenuts (buah keras)
  • 1 piece fresh turmeric – (1 cm or 1/2 in cube)
  • 3 red chillies
  • 4 tbsp oil
  • 230 g (6 tah) grated coconut- add 1 1/2 cups water and extract equal amount of milk
  • salt to taste
  • 20 birds-eye chilli (chilli padi)